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Reference Standards, supplied by MedChemExpress, used in various techniques. Bioz Stars score: 94/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/11+oxo+mogroside+v/11-oxo-mogroside+V/10__1007_slash_s11694___025___03984___2-62-1-23
Average 94 stars, based on 1 article reviews
Reference Standards, supplied by MedChemExpress, used in various techniques. Bioz Stars score: 94/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/11+oxo+mogroside+v/11-oxo-mogroside+V/10__1007_slash_s11694___025___03984___2-62-1-23
Average 94 stars, based on 1 article reviews
reference standards - by Bioz Stars,
2026-10
94/100 stars
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other:Article Title: Comparative evaluation of mogroside extraction parameters in fresh and dried Siraitia grosvenorii fruits using a validated UPLC-DAD method Article Snippet: 1 Chemical Technology Division, Council of Scientific and Industrial Research -Institute of Himalayan Bioresource Technology (CSIR-IHBT), HPPalampur 176061, India 2 Division of Agrotechnology, Council of Scientific and Industrial Research -Institute of Himalayan Bioresource Technology (CSIR-IHBT), HPPalampur 176061, India 3 Academy of Scientific and Innovative Research (AcSIR), CSIR-IHBT, HPPalampur 176061, India Abstract Siraitia grosvenorii (monk fruit) is recognized worldwide for its characteristic intense sweet taste resulting from cucurbitane-type glycosides known as mogrosides.. This study evaluated and standardized extraction parameters such as extraction technique, temperature and solvent system, to achieve maximum total mogroside concentration (TMC) and yield of monk fruit juice extract (MFJE) from yellow (fresh ripe) and brown (dried) fruits.. Analytical method was developed and validated on UPLC–DAD for linearity, precision, accuracy and LOD/LOQ parameters for the determination and quantification of three key marker compounds, 11-Oxo Mogroside V, Mogroside V, and Siamenoside I in both fruit types. |